Learn how to cook Adas Polo (Lentils & Rice) in under an hour. Watch videos to see a unique transformation of Adas & Polo into a beautiful presentation of Persian cuisine.
Adas Polo has traditionally been the meal that was served frequently. This was due to its ease of preparation and inexpensive ingredients. Also, chicken was not included; instead, it was served just with raisins and dates.
In the first section we show you the preparation of rice, cooking lentils, and preparing both raisins and dates.
In the second video you will see:
1. Mix the lentils with rice and turn off the heat. We mix the lentils with rice while still in water so that we end up with a better mixture.
2. Take the rice off the heat right away and drain it.
3. Coat the pan with some oil. Put the drained rice back into the pan.
4. Place the rice back on the stove and cover it.
5. Leave it to cook for about 30 minutes with medium/low heat.
In this last video, I show how to present Adas Polo and chicken decorating it using raisins and dates.
I hope you enjoyed watching the videos as much as I enjoyed preparing them for you. As always, I would love to read your comments; so scroll down right now and leave me a comment.
{ 22 comments… read them below or add one }
Kami june,
I really like this dish and enjoyed watching the videoes. It’s simply fantastic.
thank you Mahnaz jon, i hope i get to cook you adas polo soon.
Awesome job, thank you
Hi Chef,
I have a question about the way you prepare your chicken. what does boiling chicken means? and how is it diffrent from cooking chicken?
Thanks
salam, when you are boiling or cooking is more or less the same thing, the only difference is when you are boiling the process refers to food and water like boiling eggs, as in cooking it refers to a complete process. and does not necessarly needs water to complete the process. i hope that i am have able to shed some light on the matter. thank you
Hello,
I enjoyed watching your videos about making Adas Polou. It looked very delicious!
I also noticed that you put back the rice into the pan with skimmer / Kafgir. Is there any reason for that? I usually put it back into the pan all at once and my rice turns out great.
I would appreciate your response.
Best,
Kate
thank you kate, the reason for using kafgir, is to be able to have the rice evenly in the pan where you need to, by droping the rice all at once, you will run a chance of getting lump rice in the pan and also some water left in the colander will get in the pan.
you also need to get in the habit , because if you are cooking mixed rice which i will show you later, you should use kafgir, so you can add the mixture. thank you kate, and keep it cooking.
Thanks for the info
I just signed up to your blogs rss feed. Will you post more on this subject?
thank you much, badmash. keep watching i have new videos every wed. and you can also watch my live web cast this thursday night oct. 28, @7.00 p.m. by watching it, you will get a better idea of what i am doing. keep it cooking
Kazim seni seviyoruz
Beautiful – and I am sure the taste is wonderful. Thank you.
I don’t even know how I ended up here, but I thought this post was interesting. Cheers!
thank you , every thing happens for a reason. find it. I found you and i thank you for that.
kshar.net is awsome, bookmarked
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Thank you
Hi Kshar, thank you for your great site. I am so impressed and can’t stop watching your magic ways to cook delicious persian foods.
Thank you Hengameh jon, my goal is to improve my life by improving the lives of others.
Thank you for the great videos, I was curious about the kafgir, I am not sure what that is. Is it the water from the rice and you are saying you put some back with the steamed rice? Thanks. Great presentation!
Dear Dawn, Kaf, is the water the overflows when you are boiling rice. kafgir, is the speculac, that you collect the over flow with.
Kshar, I love your site, you do a great job of showing how to cook wonderful food. Im working my way through your recipes. At the beginning of this video you show chicken cooking in water, when zoomed it it looks like there are herbs in the water. My question is what pieces of chicken do you use to boil (aside from the breast) and what do you add to the water for the cooking? Also can you use the broth for soup afterwards? Many thanks for your loving attention to your site and sharing your great skill.
HI Mary, of course you always use the broth for soup or ash. I normally do dark meat unless i need white meat. It is onion, I always use onion, when i am boiling meat of any kind. I also add salt, pepper and turmeric. Thank you so much for your kind words Mary.